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broad bean flour pasta

A speciality of Fratte Rosa, where they claim to grow Italy's tastiest broad beans, tacconi are made using half wheat flour, half broad bean flour (farina di fave secche). They are delicious with mushrooms. The Marche is Italy's shoe-making capital, and the name is believed to come from the pasta's resemblance to the strips of leather removed from around the heels (tacchi)

Sometimes tacconelle are called tacconi as well.

Le Marche

Pasta Shapes and Dishes

Slow Food

Text © Dana Facaros & Michael Pauls

Image by valcesano